Effect Of Packaging Materials On The Physico-Chemical And Sensory Properties Of Moi-Moi Produced From Cowpea (Vigna Unguiculata)

ABSTRACT

Moi-moi made from cowpea was packaged in four different packaging material etere, banana leaves, aluminium foil and aluminium plates and steamed. The effect of different packaging materials on the physicochemical and sensory parameters was evaluated. The result showed that proximate composition of the four moi-moi ranged from 50.00% to 55.10% for moisture, 4.8 1% to 4.98% for protein, 33.08% to 38.21% for carbohydrate. 1.75% to 1.83% for ash while fat ranged from 4.24% to 4.64%, fibre ranged from 0.58% to 0.73%. Calcium ranged from 187.50 mg/bOg to 215.50mg/bOg, iron 0.24mg/lOOg to 0.29mg/bOg while colour intensity ranged from O.12Nm to 0.46Nm. Sensory properties showed that product in etere leaves with the general acceptability of 7.75a± 1.21 was mostly generally accepted due to the influence of the packaging material followed by product in aluminium plate with the general acceptability of 7•25b 1.89, aluminium foil 7.20± 1.36 and banana leaves 7.20 ± 1.64. These justified that packaging material affected the four samples of moi-moi effectively.